Sheet Pan Chicken Kefta Wraps

60 mins
Serves 1
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Directions

  1. 1Preheat the oven to 400°F (205°C).
  2. 2Preheat the oven to 400°F (205°C).
  3. 3Preheat the oven to 400°F (205°C).
  4. 4Slice the tops off two garlic heads, drizzle with olive oil and salt.
  5. 5Slice the tops off two garlic heads, drizzle with olive oil and salt.
  6. 6Slice the tops off two garlic heads, drizzle with olive oil and salt.
  7. 7Wrap the garlic heads in foil and roast for 45–60 minutes until golden and soft.
  8. 8Wrap the garlic heads in foil and roast for 45–60 minutes until golden and soft.
  9. 9Wrap the garlic heads in foil and roast for 45–60 minutes until golden and soft.
  10. 10Grate the onion and squeeze out all liquid with a paper towel or cheesecloth.
  11. 11Grate the onion and squeeze out all liquid with a paper towel or cheesecloth.
  12. 12Grate the onion and squeeze out all liquid with a paper towel or cheesecloth.
  13. 13In a large bowl, combine ground chicken, tomato paste, minced garlic, spices (smoked paprika, cumin, salt, black pepper, turmeric, garlic powder), parsley, cilantro, and grated onion.
  14. 14In a large bowl, combine ground chicken, tomato paste, minced garlic, spices (smoked paprika, cumin, salt, black pepper, turmeric, garlic powder), parsley, cilantro, and grated onion.
  15. 15In a large bowl, combine ground chicken, tomato paste, minced garlic, spices (smoked paprika, cumin, salt, black pepper, turmeric, garlic powder), parsley, cilantro, and grated onion.
  16. 16Mix with your hands for 2–3 minutes until sticky and well combined.
  17. 17Mix with your hands for 2–3 minutes until sticky and well combined.
  18. 18Mix with your hands for 2–3 minutes until sticky and well combined.
  19. 19Spread the mixture onto a sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  20. 20Spread the mixture onto a sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  21. 21Spread the mixture onto a sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  22. 22With a knife, score the chicken kefta into 1-inch (2.5 cm) strips.
  23. 23With a knife, score the chicken kefta into 1-inch (2.5 cm) strips.
  24. 24With a knife, score the chicken kefta into 1-inch (2.5 cm) strips.
  25. 25Drizzle evenly with 4 tablespoons of olive oil.
  26. 26Drizzle evenly with 4 tablespoons of olive oil.
  27. 27Drizzle evenly with 4 tablespoons of olive oil.
  28. 28Bake for 12–15 minutes, then broil for 2–5 minutes until golden and slightly crisp on top.
  29. 29Bake for 12–15 minutes, then broil for 2–5 minutes until golden and slightly crisp on top.
  30. 30Bake for 12–15 minutes, then broil for 2–5 minutes until golden and slightly crisp on top.
  31. 31While the kefta bakes, prepare the salad by tossing thinly sliced red onion, quartered cherry tomatoes, chopped fresh parsley, salt, pepper, sumac, and lemon juice in a bowl.
  32. 32While the kefta bakes, prepare the salad by tossing thinly sliced red onion, quartered cherry tomatoes, chopped fresh parsley, salt, pepper, sumac, and lemon juice in a bowl.
  33. 33While the kefta bakes, prepare the salad by tossing thinly sliced red onion, quartered cherry tomatoes, chopped fresh parsley, salt, pepper, sumac, and lemon juice in a bowl.
  34. 34Prepare the roasted garlic paprika sauce by squeezing roasted garlic cloves into a bowl and mashing them.
  35. 35Prepare the roasted garlic paprika sauce by squeezing roasted garlic cloves into a bowl and mashing them.
  36. 36Prepare the roasted garlic paprika sauce by squeezing roasted garlic cloves into a bowl and mashing them.
  37. 37Mix the mashed garlic with mayonnaise, Greek yogurt, lemon juice, paprika, and pepper until smooth.
  38. 38Mix the mashed garlic with mayonnaise, Greek yogurt, lemon juice, paprika, and pepper until smooth.
  39. 39Mix the mashed garlic with mayonnaise, Greek yogurt, lemon juice, paprika, and pepper until smooth.
  40. 40On lavash or pita bread, spread the roasted garlic paprika sauce.
  41. 41On lavash or pita bread, spread the roasted garlic paprika sauce.
  42. 42On lavash or pita bread, spread the roasted garlic paprika sauce.
  43. 43Add 1–2 strips of chicken kefta on top of the sauce.
  44. 44Add 1–2 strips of chicken kefta on top of the sauce.
  45. 45Add 1–2 strips of chicken kefta on top of the sauce.
  46. 46Top with the fresh salad and roll the wrap tight.
  47. 47Top with the fresh salad and roll the wrap tight.
  48. 48Top with the fresh salad and roll the wrap tight.

Ingredients

  • 1.5 lbs ground chicken
  • 1.5 lbs ground chicken
  • 1.5 lbs ground chicken
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 8 minced garlic cloves
  • 8 minced garlic cloves
  • 8 minced garlic cloves
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 0.33 cup fresh parsley
  • 0.33 cup fresh parsley
  • 0.33 cup fresh parsley
  • 0.33 cup fresh cilantro
  • 0.33 cup fresh cilantro
  • 0.33 cup fresh cilantro
  • 1 large or 2 medium yellow onion
  • 1 large or 2 medium yellow onion
  • 1 large or 2 medium yellow onion
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 2 garlic heads
  • 2 garlic heads
  • 2 garlic heads
  • 0.5 large red onion
  • 0.5 large red onion
  • 0.5 large red onion
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 2 tsp sumac
  • 2 tsp sumac
  • 2 tsp sumac
  • 0.5 juice of lemon
  • 0.5 juice of lemon
  • 0.5 juice of lemon
  • 0.25 cup mayonnaise
  • 0.25 cup mayonnaise
  • 0.25 cup mayonnaise
  • 0.25 cup Greek yogurt
  • 0.25 cup Greek yogurt
  • 0.25 cup Greek yogurt
  • 0.5 juice of lemon
  • 0.5 juice of lemon
  • 0.5 juice of lemon
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper

Equipment

ovenfoillarge bowlsheet panknifeskillet

Tips

  • Squeeze out all liquid from the grated onion to prevent watery kefta.
  • For extra magic, crisp the wrap in a lightly oiled skillet for 1-2 minutes per side.